The future of picnics. Scientists in the U.K. happily report that it won't be long before a protein they're growing in bacteria will be able to prevent ice cream from melting. The research team - a group at the universities of Dundee and Edinburgh - is using a molecule called BslA that somehow binds air bubbles and fat droplets to water, forming basically one impenetrable, puddinglike mass.

Read whole article via www.grubstreet.com

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11/14/2017
Talking Food Culture and Creativity at the Symrise-Starchefs ICC 2017 RoundTable

Between the six chefs, restaurateurs and bartenders at Symrise’s private...

10/31/2017
The Top 7 Trends at the 2017 StarChefs International Chef Congress

At the 2017 StarChefs International Chef Congress (ICC), held Oct. 22 to 24 at...